Broccoli And Squash Casserole
A hearty casserole combining tender broccoli, sweet squash, crispy bacon, and melted Cheddar, layered with a creamy mushroom sauce—perfect for family dinners and gatherings.
Ingredients
Instructions
- Dice the broccoli and slice the squash.
- Steam the vegetables in a large pot for about 8 to 10 minutes, until tender but not soft.
- In a large casserole dish, layer the sliced squash, chopped onion, steamed broccoli, crumbled bacon, sliced mushrooms, and grated Cheddar cheese.
- Repeat layering until all ingredients are used.
- Mix together the creamy chicken mushroom soup, beaten eggs, and milk in a bowl.
- Add flour to the wet mixture and stir until smooth.
- Pour the soup mixture evenly over the layered vegetables in the casserole.
- Poke a few holes into the mixture to help it seep through the layers.
- Ensure the vegetables are covered with the mixture.
- Bake, covered, at 350°F (175°C) for about 30 to 40 minutes.
- Uncover and bake for an additional 10 to 15 minutes until golden brown.
Tips & Substitutions
To add more flavor, consider sautéing the onion and bacon together before layering them in the casserole. For a healthier twist, you can substitute turkey bacon for a leaner option. If you're short on time, using pre-washed and chopped broccoli can save prep time. Feel free to mix in other vegetables like bell peppers or carrots to enhance the dish, similar to what you might find in American recipes.
Serving Suggestions
This casserole is hearty enough to serve as a main dish but pairs wonderfully with a fresh garden salad or crusty bread. For a complete meal, consider serving it alongside grilled chicken or fish. It also complements the flavors found in dishes like Full Meal Stuffed Peppers, making for a satisfying dinner.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the casserole in the oven at 350°F (175°C) until warmed through, about 20-25 minutes. You can also microwave individual portions for a quick meal, but the oven method will keep the texture better.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli And Squash Casserole contains roughly 552 calories, with 15g protein, 88g carbohydrates, and 16g fat. It is an excellent source of vitamin D (99% of the Daily Value), calcium (30% of the Daily Value), and protein (29% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 764mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes, you can use fresh broccoli instead of frozen. Just make sure to steam the fresh broccoli until tender, about 5-7 minutes, before layering it in the casserole. This will ensure the right texture and flavor in the final dish.
What can I substitute for the creamy chicken mushroom soup?
If you don't have creamy chicken mushroom soup, you can use a homemade equivalent by mixing cream of mushroom soup with a bit of chicken broth and seasoning. Alternatively, a cream-based soup like cream of celery can work well as a substitute.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance and store it in the refrigerator. Just cover it tightly with plastic wrap or aluminum foil. When you’re ready to bake, simply remove the covering and follow the baking instructions, adding a few extra minutes if baking straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).